Tried some new recipes this weekend and a couple that
have been posted recently.

Saturday we had Oven Beef and Vegetables with Yukon Gold
mashed potatoes. Tonight it's Debbie D's.(AL) Orange
Pork Roast (recipelink.com Chat Room 10-15-99 "56 Pork
Recipes - Part 1 of 4") cooked in the oven instead of
the crockpot and KT/MN's Golden Potato Squares (posted
11/4/99) using frozen shredded hash browns instead of
shredding my own (lazy)! For dessert, Chewy Oatmeal
Toffee Crunch Cookies from Celebrating the Midwestern
Table by Abby Mandel.

Chewy Oatmeal Toffee Crunch Cookies
(yield: about 16 4-inch cookies)

These cookies are the cookie-jar type and huge!

3/4 c. packed dark brown sugar (I used light because
I didn't pay attention!)
1/2 c. granulated sugar
1 1/2 sticks unsalted butter, at room temperature
1 large egg
1 tsp. pure vanilla extract
1 c. all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1 3/4 c. rolled oats
3/4 c. coarsely chopped pecans
4 small (1.2 oz. each) Heath Bars, chopped into
1/2-inch pieces

(I doubled the recipe and used 1 pkg. of Heath pieces.)

Put a rack in center of oven; preheat to 350 degrees.
Lightly grease 2 cookie sheets. Set aside.

Use an electric mixer to beat sugars, butter, egg and
vanilla until smooth. Add the flour, baking soda, salt,
and oats; mix well. Use wooden spoon to stir in pecans
and chopped Heath Bars.

Put 1/4-cup portions of dough 2 inches apart on prepared
cookie sheets. Press down lightly with fingers.

Bake until lightly colored, about 15 minutes. Cool on
sheets for 3 minutes. Then, use a metal spatula to
transfer cookies to wire rack to cool completely. Can
be stored in airtight container at room temperature for
4 days or wrapped airtight and frozen for up to 1 month.Oven Beef and Vegetables (The Big Book of Casseroles,
Maryana Vollstedt)
(serves 6-8)

1/4 c. soy sauce
1 tsp. Worcestershire sauce
1/4 c. all-purpose flour
1/2 tsp. salt
Freshly ground pepper to taste
2 pounds cubed lean beef stew meat
2 c. baby carrots
1 yellow onion, sliced
1 c. sliced celery
3 cloves garlic
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1 cup dry red wine
1 c. beef stock
8 oz. whole mushrooms

Preheat oven to 325 degrees F. In Dutch oven, blend
soy sauce, Worcestershire sauce, salt, flour and pepper.
Toss beef in mixture to coat. Stir in remaining
ingredients.

Cover and bake until meat is very tender, about 1 1/2
hours. (I baked mine for over 2 hrs. because there was
a lot of liquid and this made a thicker, gravy-like
sauce.)

I really like this casserole cookbook!